Directions

For the veggie burgers: Soak the chickpeas in water overnight, then drain well. Place into a large pot and cover with fresh cold water. Add 6 cloves garlic, the whole celery stalks, carrot and onion. Bring to a boil and stir every 5 minutes until soft. Drain and let cool to room temperature. Discard the celery, carrot and onion, but keep the garlic.

For the sauce: Whisk together the hot sauce, mayonnaise, ketchup and relish.

For cooking the burgers: Place a nonstick saute pan over medium heat and dust the burgers with a coating of flour. Spray the pan with canola oil spray and cook the burgers for 3 minutes per side. Place 1 slice of the cheese on each burger, cover the pan and cook until the cheese has begun to melt, 30 seconds longer.

Top each bread thin with a heaping spoonful of the sauce and build the burgers with veggie burger patties, tomato, lettuce and onions.

Cook's Note

Cook's Note: The veggie burgers are best when the mixture is made 1 day ahead.